Chef/Owner Fred Neuville

Chef Fred Neuville has been the founding Chef / Partner of some of Charleston’s favorite restaurants. In 2007 Chef Neuville left to go out on his own with his family and open Fat Hen Restaurant (Low Country French). Neuville spent his days in the restaurant fast lane making an indelible mark on the Charleston food scene. Ready to fuse his passion for food and family, Neuville opens Fat Hen as an outpost for culinary delights and domestic enjoyment.

A native of Roanoke, VA, Neuville graduated from The Culinary Institute of America. Immediately following graduation, he was recruited to support in the start-up of Linwood’s Café & Grill in Baltimore, MD. With his skills honed after five years in a restaurant kitchen he became Chef Garde Manager for The Willard Intercontinental in Washington DC.

Satisfying his wanderlust, in 1992 Neuville ventured to Colorado to work for Aspen’s Milan’s Greenhouse restaurant. It was there that he was recruited as a senior instructor and, later, assistant director, at the School of Culinary Arts in Denver, CO.

After five successful years in the mountains of Colorado, Neuville longed to return to the Southeast. In 1997, he accepted a job as Executive Chef at the Jasmine Porch Restaurant located within the celebrated Kiawah Island Resort in South Carolina and later moved to serve as Executive Chef for “Events by Stephen Duvall” in Charleston. Along the way, Neuville received several coveted industry awards from the American Culinary Federation, the Southern Bridal Show, the Celebrity Pro/Am competitions and the Western Regional Conference. Neuville was recognized by national publications such as Bon Appetit and National Geographic Traveler and national cable networks such as CNN Headline News and The Food Network. Fred Neuville serves as Chef Chair for Darkness 2 Light and is the author of The Fat Hen Cookbook, Celebrating French Lowcountry Cuisine.

Not only has Neuville opened a restaurant, but he and his wife, Joan, are parents to four amazing adopted foster children, who will each play a role at Fat Hen. “I couldn’t be happier with the diversity of my work and home life,” says Neuville. “Or busier!”

Career Highlights

ACF certified executive chef

Graduate of the Culinary Institute of America

Former Assistant Director of Culinary Arts, Colorado Institute of Art

Winner of numerous culinary and restaurant awards

Former executive chef of many of Charleston’s favorite restaurants

Recipes featured in multiple national publications

Kirk Miller, Executive Chef

Chef de Cuisine Kirk Miler has worked in a professional kitchen environment for the past 10 years. He is originally from Asheville, NC where he attended AB Tech’s Culinary Program. From there he started honing his skills at the 4-star rated Inn on Biltmore Estate. He then decided to move to Charleston, SC to learn more about Lowcountry Cuisine. Since living in Charleston, he has worked at such noted establishments as 39 Rue de Jean, High Cotton, Shine, and Peninsula Grill. Most recently, he has found inspiration through Fat Hen Restaurant & Catering, where he takes pride in working with truly local ingredients to produce expert preparations consistent in taste and presentation.